Escarole and Fennel Salad with Pears and Gruyère

Escarole and Fennel Salad with Pears and Gruyère
Photo by Becky Luigart-Stayner

Ingredients

  • 3 tablespoons sherry vinegar or cider vinegar
  • 1 tablespoon almond oil
  • 3 Bartlett or Anjou pears, cored and thinly sliced
  • 6 cups torn escarole (about 1 head)
  • 1/8 teaspoon freshly ground black pepper
  • 4 cups thinly sliced fennel bulb (about 1 medium bulb)
  • ¼ cup (1 ounce) finely shredded Gruyère cheese
  • + 1 more ingredients
    • ½ teaspoon salt

Combine first 4 ingredients, stirring with a whisk. Combine escarole and fennel in a large bowl. Add pears, and toss gently to combine. Drizzle dressing over salad; toss gently to coat. Top with shredded cheese.

View full recipe at My Recipes

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